Benny Xie, the Executive Chinese Chef of the Westin Beijing Chaoyang Hotel, introduces one of their dishes:Stir-fried Turbot with Fresh Lily and Colored Bell Pepper.

Interviewee: Xie Yulong, Executive Chef Westin Beijing Chaoyang Hotel

I am the Executive Chinese Chef of the Westin Beijing Chaoyang Hotel. My name is Xie Yulong, and my English name is Benny.

Today I would like to introduce a dish called "Stir-fried Turbot with Fresh Lily and Colored Bell Pepper".

This is a dish of my own creation. Many years ago, when I was a chef in Hong Kong, the common way to prepare Turbot was to steam it. I decided to cut the fish into pieces and fry it with bell peppers, lily and Chinese yams. I found both the color and taste complimented each other well.

Now, I'll show you how to prepare this dish. First, cut the Turbot into pieces. Cut it into segments around two centimeters thick and also cut the bell pepper and Chinese yam into segments. Then fry the Turbot skeleton in oil. Make sure the temperature is about 70 degrees Celsius. During frying, press the body with a cooking spoon so that it becomes bowl-shaped. Next, fry the prepared Chinese yam and lily in a pot. Then fish them out. Also, fry the Turbot fillets in a separate pot for about twenty seconds. Cantonese cuisine pays attention to the combination of beautiful color, fragrant smell and delicious taste. So, add onion and ginger when stir-frying. Then add side dishes as well while also adding the Turbot. Then fry for 3-5 minutes, not too long. After frying, place everything on the fried skeleton. Finally, the dish is ready to serve.

"Stir Fried Turbot with Fresh Lily and Bell Pepper" is rich in proteins and vitamins and is a very healthy dish.